Blueberry Sherbet

This recipe was from the December 2004 issue of Southern Living magazine. I had clipped it out of that issue quite a while ago, but now I wish I had made it much sooner, because this sherbet is so good! It’s too bad I didn’t try it out earlier this summer–I would have made it a lot during the really hot weather we’ve been having! But there’s still a little summer left, so next time you want something cool and refreshing, try this sherbet. I like it much better than the store-bought kind and I’m sure it’s healthier, too. You can make it with fresh or thawed frozen blueberries.

BLUEBERRY SHERBET

2 cups fresh or frozen blueberries (thawed)

1 cup fat-free buttermilk

1/2 cup sugar

1 Tbsp. lemon juice

1/2 tsp. pure vanilla extract

Process ingredients in a blender until smooth. Pour into a 9-inch square pan; cover and freeze for about 4 hours or until mixture is firm. Then process the frozen mixture, in batches, in blender again until smooth. Cover and freeze 4 more hours or until frozen. This makes 6 (1/2-cup) servings, and each serving is 110 calories.

All summer I have whined about needing an ice cream maker. I need to get my butt in gear and just make one of these no-ice-cream-maker-needed recipes. Yours looks fabulous. I would love it if you came by and linked up with me at Vegetarian Foodie Fridays. A refreshing blueberry sherbet would be a welcome addition! 🙂